executive chef jasper alivia

Jasper Alivia is no stranger to the kitchen — or to restaurants in general. Born in the Philippines and raised in American Samoa, Jasper’s formative years were spent watching his parents run their restaurant in his hometown. His mother was an expert in operations, on the floor and in the dining room, and his father ran the business end. As Executive Chef of in Cherry Hill, NJ, Alivia brings a wealth of knowledge in kitchen basics, as well as his penchant for fresh local cuisine, to the menu.

Jasper interned with Rocco DiSpirito at the award-winning Union Pacific in New York, after which he served as sous chef under the direction of Chef Peter Hoffman, a pioneer of the farm-to-table concept, at Savoy. It was there that Jasper’s love of fresh, seasonal local ingredients and simple "from scratch" preparations evolved. From Savoy, he ventured to Philadelphia, PA, to the kitchen of Guillermo Pernot at the acclaimed Cuba Libre restaurant in Philadelphia and Atlantic City.

At , Jasper’s menu features a variety of seafood from the waters to the table, utilizing classic techniques in contemporary presentation. Intense, simple flavors are a hallmark of his plates, offering guests the opportunity to savor new taste sensations and the opportunity to perhaps learn a little more about the flavor of the oceans and land in the process. At , Jasper’s passion for both current cuisine and classic technique will be evident on every plate.